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La Montanita Co-op Food Market 303 San Mateo NE Suite 201 Alb NM 87108

Your Co-op needs you!

Run

August 2006

connection

for the Board of Directors.

Nominations begin this month! (see page 6 for details)

12 GREAT REASONS TO BE A CO-OP MEMBER: 1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you the highest quality organic produce, antibiotic and hormone-free meats, rBGH-free dairy products, imported and domestic cheeses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more! 2. MEMBER REFUND PROGRAM: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases. 3. PICK UP OUR MONTHLY NEWSLETTER full of information on food, health, the environment and your Co-op. 4. WEEKLY MEMBER-ONLY COUPON SPECIALS as featured in our Weekly Sales Flyer. Pick it up every week at any location and save more than your annual membership fee each week. 5. EASY CHECK WRITING AND CASH ($40) over purchase amount. We also accept ATM cards, VISA and MasterCard. 6. BANKING MEMBERSHIP at New Mexico Educators Federal Credit Union, with many Albuquerque branches to serve you. 7. INSURANCE AND FINANCIAL COUNSELING: Call Robin Chall 823-9537 8. FREE DELIVERY for seniors, housebound and differently-abled people. 9. MEMBER-ONLY DISCOUNT DAYS: Take advantage of our special discount events for members only — throughout the year! 10. SPECIAL ORDERS: You can special order large quantities or hard-to-find items, at a 10% discount for members. 11. GENERAL MEMBERSHIP MEETINGS, Board positions and voting. Co-ops are democratic organizations; your participation is encouraged. 12. MEMBERSHIP PARTICIPATION PROGRAM: Members can earn discount credit through our community outreach committees or skilled member participation program. Please ask at the Information Desk for details.

Now More than Ever: Support Community, Support Cooperation

JOIN LA MONTANITA COOPERATIVE The Only Community- Owned Natural Foods Grocery in the Albuquerque Area

MEMBERSHIP: ONLY$15 ANNUALLY, OR $200 LIFETIME MEMBERSHIP • Nob Hill: Central & Carlisle, 505-265-4631 • Valley: Rio Grande & Matthew, 505-242-8800 • Gallup: East Coal & First St, 505-863-5383 • Santa Fe: Alameda 2 blocks west of St. Francis, 505-984-2852

Our Children are Our Future: Back to School Issue!

free


Agua es Vida

For the Love of a River GETTING REAL by Lisa Robert

Editor’s Note: This final part of our series offers a number of important recommendations to sustain and restore the Rio Grande Ecosystem. It is our hope that armed with the understandings gained from this series our Co-op community will take action to ensure the future survival of our river ecosystem and our communities. Returning Ecological Integrity

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ince 1993, researchers, agency representatives, river restorationists and water managers in countless combinations and forums have been making recommendations about what must happen if ecological integrity is to be returned to the Middle Rio Grande. Interestingly enough, their thinking has served, again and again, to underline exactly what the authors of the Bosque Biological Management Plan suggested more than a decade ago: to effect real healing we must take into account hydrologic, morphologic, biologic, sociologic, legal, and administrative processes, as well as the river’s capacity to adapt to change. That means cultivating an active connection between the river and the aquifer; providing variations in flow; and ensuring that the stream has sufficient lateral movement to transport sediment and distribute nutrients and biotic communities across its floodplain. In a populated river basin, it also means respecting the carrying capacity of the region, assuring the safety of its residents and property, guarding water quality, and guaranteeing that enough flow passes downstream to meet compact deliveries and vested water rights. Priorities for achieving ecosystem restoration fall into three general categories. The first category is anchored to the re-estab-

(1) Promote Natural System Function: Mimic Natural and Historic Flows The Bosque Biological Management Plan’s primary recommendation was to mimic as closely as possible the Rio Grande’s natural hydrograph. The one-hundred-sixty-mile reach that constitutes the Middle Rio Grande--from Cochiti Lake to the delta of Elephant Butte Reservoir--should be considered as a whole, and when there is an adequate water supply, the system should be actively managed to simulate historic flows. Currently, the Upper Rio Grande Water Operations effort and the ESA Collaborative Program have the wherewithal to address the timing of flows, and to institute policies that support system variability. One beneficial alteration might be timing Rio Grande Compact releases to coincide with environmental requirements. Compact water is presently moved through the system to Elephant Butte Reservoir during winter months, when riparian and aquatic species have little need for extra flows. The latitude to make such releases at other times of the year could provide water managers with additional flexibility.

Support High Flows To accommodate higher river flows, ‘choke points’ could be re-imagined with the goal of increasing system capacity. At the very least, both rural and urban communities should prohibit further development in the hundred-year floodplain.

Another means of introducing flexibility to the system is to rethink how water is stored. The release of Rio Grande credit water in exchange for upstream storage, as negotiated by Rio Grande Compact members in 2003, is a beginning. Collaboration on such

These suggestions represent the wisdom of many thoughtful people and the gold panned from thousands of hours of fieldwork and discussion. They reflect not only the difficult recent past, but also a more hopeful future. lishment of a more naturally functioning river system through a mimicked hydrograph, attention to fluvial processes, and the interaction of groundwater and surface water. The second category addresses the need for integrated management along the Rio Grande and within its contributing watersheds, and involves data archiving, project monitoring, peer review, cooperative funding, and an active/adaptive approach to resource management. Finally, Recommendation 22 has been added to the Bosque Biological Management Plan’s original twenty-one, proposing the development of an outreach program to promote a comprehensive water conservation ethic, better communication with media and decision-makers, and ways to involve community in ecosystem restoration. These suggestions represent the wisdom of many thoughtful people and the gold panned from thousands of hours of fieldwork and discussion. They reflect not only the difficult recent past, but also a more hopeful future.

wherever possible, would encourage formation of a wider, shallower river bed, and eventually, a mosaic of habitats, including backwater side channels, oxbows, seasonal wetlands, riparian forests of varying age, and grass meadows. Managed overbank flooding in such a setting would benefit the establishment and viability of native plant communities, stimulate the reproductive cycle of native fish, foster better water quality, offer alternatives to levee flood protection, and aid in bosque fire prevention.

transactions should be encouraged, with the goal of holding water in the most efficient place for the benefit of all. The concept of ‘sponge storage’ should also be explored by water managers the length of the river. Already, real time flow data, progress toward a shared water accounting model, inter-agency teamwork, and daily communication are the norm, necessitated by a mandate for protecting silvery minnows. That degree of cooperation needs to be extended to promoting overall system health. Free the River to Do Its Own Work Although the river no longer has access to its entire floodplain, it should be encouraged to move naturally within the present or modified levee system to improve channel dynamics, and to ensure that sediment is well distributed and nutrients made available to flow-dependent organisms. Restricting exotic vegetation like saltcedar and Russian olive along the river bank, and extracting buried jetty jacks

Part IV Conservation easements coupled with incentives for riparian rehabilitation could be implemented throughout the Middle Rio Grande. Since the present irrigation and drainage system serves as an extension of the river and of riparian habitat, the potential for using agricultural and undeveloped land for overflow is considerable. Flood flows might be directed to bleed-off areas, and allowed to infiltrate to the water table. (Cliff Crawford, personal communication, 2003.) Respect Ground-Surface Water Interactions One tremendously important ingredient in returning the system to optimum health is the interaction between surface and groundwater. The two are widely acknowledged as one, but in fact, current policy does not support the combined administration of surface water and groundwater. No comprehensive inventory has been done of groundwater wells in the basin;

Santa Fe River Clean-up Our Children, Our Future and recycled art day across from your CO-OP

Pick up trash

and make art! Saturday, September 16, 9am-1pm Help us clean up the reach of the Santa Fe River at West Alameda, (Across the Street from the Co-op’s Santa Fe Location). • 9-11am: Clean up the Santa Fe River/ Co-op Members sign in and get one (1) 18% Discount Shopping Card for your effort. The Discount Shopping Card is good for one shopping trip at any Co-op location. • 11am-12:20pm: CALLING ARTISTS OF ALL AGES! Make recycled art from the trash we gather/ Win a Coop Shopping Spree! Categories for Children, Teens and Adults. Juliet Myers Site Santa Fe Director of Education and Public Programs leads the team of judges. Co- sponsored by The Santa Fe Watershed Association, Recycle Santa Fe, The City of Santa Fe and La Montanita Co-op. For more information, to volunteer to clean up and/or make art call Robyn at 877-775-2667.

continued on page 12

Food Habits: Good for Life

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ith obesity and diabetes at near epidemic proportions, instilling balanced food habits at a young age is of paramount importance for good health throughout life. As parents or grandparents we have a lot of power in the creation of healthy food habits. Modeling balance is probably the most important aspect. What you choose to bring into your home and what you choose to eat on a daily basis will have a long lasting effect. Moderation and lowered fat, sugar and salt use all begin early, as children define and set their lifelong food preferences. Diversity and a willingness to try new things go a long way to good food habits later in life. This doesn’t

healthy

children!

mean that a pizza night, or occasionally using fast or processed food is unacceptable. It’s just something you do every once in a while, rather than stop at a fast food joint for breakfast or a “happy meal” for lunch every morning on the way to work and school. Also, it’s important not to make junk food a reward or a special treat; just something you do now and again when other options are not available. Make rewards real rewards, a favorite dish cooked at home, special time spent together in a favorite activity or other meaningful experiences. Does it take more time and energy? It’s easier than you think. Making the commitment and getting started are the hardest parts. After a short time it becomes second nature. Is it more costly? Not if you weigh in the costs of health care for cardiovascular disease, obesity or diabetes or endless rounds of antibiotics for ear infections into the equation. The choice is clear: Pay for good food now or health care later. Turn to pages 2-4 for some great food and environmental tips that will help keep our children healthier and happier. Also go to pages 10 and 11 for brown bag recipes that will go into their tummies and not get traded away in the schoolyard or cafeteria.


our children our future A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central S.E. Albuq., NM 87106 265-4631 Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 2400 Rio Grande Blvd. Albuq., NM 87104 242-8800 Gallup/ 10am-7pm M-S, 11am-7pm Sun. 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852 Administrative Staff: 505-217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/C.E. Pugh x113 ce@lamontanitacoop.com • Controller/John Heckes 217-2026 johnh@lamontanitacoop.com • Accounting/Toni Fragua x102 tonif@lamontanitacoop.com • Business Development/Steve Watts x114 • Computers/Info Technology/Mark Bieri x108 computers@lamontanitacoop.com • Human Resources/Sharret Rose x107 hr@lamontanitacoop.com • Marketing/Edite Cates x104 editec@lamontanitacoop.com • Membership/Robyn Seydel x105 robins@lamontanitacoop.com Store Team Leaders: • Michelle Franklin/Nob Hill 265-4631 mf@lamontanitacoop.com • John Mulle/Valley 242-8800 jm@lamontanitacoop.com • William Prokopiack/Santa Fe 984-2852 willpro@lamontanitacoop.com • Tracy Thomasson/Gallup 863-5383 tracyt@lamontanitacoop.com Co-op Board of Directors: email: bod@lamontanitacoop.com President: Martha Whitman Vice President: Marshall Kovitz Treasurer: Ken O’Brien Secretary: Roger Eldridge Susan Cizek Tom Hammer Tamara Saimons Jonathan Siegel Andrew Stone Membership Costs: $15 for 1 year/$200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robyn Seydel robins@lamontanitacoop.com Layout and Design: foxyrock inc Covers and Centerfold: Edite Cates Advertising: Robyn Seydel Editorial Assistant: Ivy Edmondson ivye@lamontanitacoop.com Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 email: memb@lamontanitacoop.com Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanitacoop.com website: www.lamontanitacoop.org Copyright © 2006 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post consumer recycled paper. It is recyclable.

CO-OP

YOU OWN IT

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10 Nutritional Tips for Happier, Healthier Children

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he care and feeding of your child begins before you even get pregnant. Pregnant women or women who hope to become pregnant, nursing mothers and young children should reduce consumption of animal products to reduce dioxin body burdens and avoid eating swordfish, king mackerel, shark and tile fish. Also, consumption of tuna should be kept to no more than once a month, due to the high levels of methyl mercury. Fish caught in the Great Lakes region are contaminated with PCBs and should be avoided or reduced to once a month or less. Taking folic acid before becoming pregnant can prevent neural tube defects and of course do not drink alcohol or smoke tobacco if you are pregnant. Watch out for second hand smoke as well. 1. Breast feed your baby. It provides the healthiest milk for a human child, gives your baby your immunities while their system continues to develop, and evidence shows it reduces the risks of SIDS (sudden infant death syndrome), asthma, and cancer as well as increases intellectual development. Besides, once you get going

4. When you eat animal products, choose the cleanest products possible. The high levels of hormone and antibiotic residues have been increasingly been linked to the onset of puberty in girls at earlier and earlier ages, and the development of antibiotic resistance, a rising public health concern. Choose hormone free or organic meat and dairy products whenever possible. Local grass fed and grass finished meat both reduces fat content without sacrificing flavor and reduces hormone, antibiotic, and POP exposures. Also, locally produced meat will be freshest. Choose goat, low fat or no fat milk and cheeses or go for alternatives such as rice, soy, or almond. Your Co-op can help with selection and quality. 5. Eat fresh fruit and veggies several times a day. Wash all fruit and veggies carefully, and peel any waxed skins from conventional produce. And remember, high intake of fresh fruit, veggies and grains provides many nutritional benefits including prevention of some forms of cancer and heart disease. They are also a preventative in the empty calorie diseases of obesity and diabetes. 6. Variety is the spice of life (although many children with their more sensitive taste buds that have not yet been dulled by too much sugar, salt, fat etc., don’t like spicy foods). Offer great variety even though your child may get stuck on one favorite food for a while. Make “tasting” new foods a Choose routine, but don’t force them to eat something they don’t local, like at any given time. At a organic food later date, they may come whenever back to something and find possible, their taste buds have developed enough to appreciate it. especially

fruits and veggies.

it makes middle of the night feeding times a whole lot easier for you both. For more information on breast feeding contact the local La Leche League. 2. Eat lower on the food chain. Most POPs (perisitent organic pollutants) concentrate as you go up the food chain. They are also lipophilic (fat loving), binding to fat in the animals we eat and in our bodies. Eat fresh fruit, veggies and grains; combining beans with rice, corn, millet, rye and other grains makes a perfect protein, minimizing the need for animal products. When using animal products, use them as a condiment or flavoring rather than as a main source of protein. Drink nonfat, lowfat milk or alternative milks, eat lean animal products, trim fat away from meats before cooking. 3. Choose organic whenever possible, and especially for fruits and veggies that your child eats a lot of. A recent Consumer Union study shows that although some organic produce may contain some chemical residues due to the 6 decades of industrialized food production and other environmental pollution, organics had far fewer residues and some had none at all. Grow your own food whenever possible, even if it’s just tomatoes in patio pots (tomatoes generally have some of the highest levels of chemical residues as do other high water veggies and roots including potatoes and carrots. Fruit with fuzzy or bumpy skins like peaches, strawberries, raspberries and apricots also show higher residues).

7. Check for allergies and sensitivities. Colic in babies and repeated ear infections in young children may be due to food sensitivities or allergies. Remove some of the high allergic items including wheat, peanut butter, corn, soy products, dairy or other foods from their diet to see if it alters the incidence of the difficulties. And nursing mothers remember what you eat comes right through in your milk. Spices, chile, cabbage family veggies, onions and garlic as well as the above mentioned foods can all cause colic in sensitive breastfeed babies. 8. All children, but especially those who are even slightly hyperactive will benefit from a diet free of sugar and sugar substitutes, preservatives, food colorings, artificial flavors and aromas and additives of all types. ADD and ADHD children have benefited greatly from the Feingold Diet or rotational diets (a food or food family is eaten only once every three days to once a week depending on the severity of the sensitivity). Seaching the web for Feingold Diet or Rotational diet will yield lots of usable info. 9. Get your children involved in growing, shopping for and preparing food. A little bit of autonomy in food choices will go a long way to making children more willing to try new foods or eat nutritionally balanced meals. A food they have grown is always fun to eat. 10. Make meal time a fun family experience. Take time to share and talk and listen to one another. Although there usually must be some rules, (pie after dinner not before) these will vary from child to child and according to family dynamics. Don’t make food and meal time a battleground. I still can hardly eat beets because I was forced to as a child. Junk food is all around and pushed on children by our culture in many ways. Model moderation and understanding. by Robyn Seydel

Youth Takes a Look: What Peace Looks Like

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t this moment in time it is hard to think of peace or even what the word peace represents. We have so many struggles both internal and external. Youth are battling this dilemma and are looking for answers. The project “This is What Peace Looks Like“ will enable Santa Fe youth to express their own visions of peace and perhaps begin to find some answers. As part of the Santa Fe Peace Conference, to be held this September, Bobbe Besold and Chrissie Orr are developing, in conjunction with local youth, a nomadic photographic installation on the theme of peace. This exhibit “What Peace Looks Like” will be shown at the State Capital during and after the conference and in various locations around Santa Fe and the state.

Chrissie and Bobbe have given workshops over the summer at the youth shelters, La Otra Puerta, Su Vida and others. These workshops directly involve youth, the staff, teachers and in some cases the families. The workshops introduce universal ideas of peace and conflict resolution, instruction on use of cameras and the photographic processes, composition, and computer skills in Photoshop.

Basic 35mm cameras are given to students to document, with their youthful clarity, visions of peace in their lives, family, and neighborhoods. The images, that the youth will pick, will be scanned and digitally printed on 100 large banners (7' x 5') and installed at various locations to inspire dialogue and create positive change. The project is being supported by Hands-on Community Arts, founded in October 1998 to address the problems of our fragmented and deteriorating modern culture: growing disempowerment and poverty, alienation, isolation and discouragement. The power of art is to make us see again, to see what we have forgotten or what we do not want to remember, to open our eyes beyond our own horizons. It is the act and the process combined with the beauty of the work that stirs imaginations into action.

The project is in need of more cameras and other funding for art production. Please contact Bobbe at bobbebird@ brob.net or call 505-988-9244.

august 2006


our children our future

10 Environmental Tips for Happier, Healthier Children

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DD, ADHD and other developmental disorders are increasingly being linked to exposure during fetal development and in the first years of life to a variety of persistent organic pollutants (POPs). Asthma, allergies and other sensitivities can be caused or exacerbated by a variety of exposures. 1. Many POPs are common agricultural and industrial organochlorines, organophosphates and bromides. There are over 70,000 chemicals now on the market, many of which have not been tested for their effects on pregnant women or young children. The synergistic effects of multiple chemical exposures, especially on younger children, is unknown. Reduce or end home and garden chemical use, avoid indoor applications

The synergistic effects of multiple chemical exposures, especially on young children, is unknown.

of pesticides, try to control the problem physically rather chemically by closing holes with caulk and cleaning up spills and crumbs. Use cayenne, boric acid, tobacco, soapy water, diatomaceous earth, essential oils and other less toxic materials for pest control. Vinegar works wonders on weeds that are less than 3 weeks old. Use household vinegar full strength: spray on in full sun during the heat of the day, under relatively still conditions. Do not use if it is windy. 2. Use non-toxic household cleansers. Oxygen bleach works just as well as chlorine based bleaches without the toxic effects. Or disinfect regularly with tea tree oil. As PERC is a known endocrine disrupter avoid dry cleaning or hang dry-cleaned articles outside with-

out plastic covering before bringing them in the house. Avoid chemical air fresheners, perfumes, deodorizers etc. 3. Use non-toxic body and hair care products and avoid perfumes, especially around babies and young children. 4. Avoid soft plastic toys including teething rings and other early childhood toys as many of these contain phthalates, including DEHP, which is considered a possible human carcinogen. Throw away plastic toys that have been torn or ripped as they can allow phthalates to leach out faster. 5. To reduce indoor pollution use low VOC (volatile organic compound) or no-VOC paints, sealants and wood finishes to reduce indoor pollution. One gallon of oil-based paint may contain 5 pounds of volatile organic compounds. Paint the baby’s room well before the birth, and ventilate well. Wall-to-wall carpet and carpet pads, when new, outgas VOCs and, when old, harbor molds, bacteria, dust mites etc. Use wool or cotton throw rugs. Unroll and air new carpet outdoors for several days. Be sure new furniture doesn’t contain toluene, formaldehyde acetone or other toxic sealants or glues that outgas.

Valley

6. No smoking in your home, office or vehicle! 7. Limit exposures of outdoor pollution. If you live near highways, industrial or manufacturing facilities, an airport, golf courses or a radioactive or chemical landfill, learn as much as you can about emissions and chemical applications. Keep windows closed and use indoor air filters when emissions are at their peak. 8. Use and teach good sun sense at an early age. Play in shaded areas when the sun is at it’s height, get used to wearing hats, and use a sunscreen (Aubrey and Dr. Hauschka are the cleanest on the market) that does not contain known carcinogens or anything with a prefix or suffix –TEA, DEA, MEA.

Gallup

9. Lead is a known neurotoxin and affects a variety of cognitive functions. If you have an older home check for lead-based paints, lead mini blinds, and lead-based ceramics. 10. Check all furnaces, woodstoves, fireplaces, gas heaters, stoves, clothes dryers, air conditioners and other appliances for ventilation. If you suspect you have radon in your home, have it tested.

Lunchbox Solutions for Finicky

Eaters From Kids for Kids Would you like your kids to actually eat what you pack for lunch? What a novel idea! Here are some kid-approved solutions to try this school year. • Stay firm: Use cream cheese flavored with herbs or spices instead of mayonnaise. If you do use mayonnaise (in tuna salad, for example), add just enough to bind the ingredients. You can also try placing a piece of romaine lettuce between the bread and the contents on each side of the sandwich, if your child will eat romaine; it is extremely nutritious and usually stays firm for quite a while. Pack condiments separately or butter the bread before adding condiments. For PB & J’s, spread peanut butter on both pieces of bread and a layer of jam in between. To avoid squashed fruit, wrap fruit in cloth napkins, or instead of packing whole fruit, pack sliced fruit in a sturdy plastic container. (Save overripe bananas for banana bread; this makes a great lunch box addition. See p.11 for recipe). Pack sliced tomatoes and other veggies separately so kids can add them to their sandwiches at lunchtime. • What you see is what you get: "I won't eat it if I don't know what it is! I once found what I thought was a big piece of hamster food in my lunch!" By all means, try changing the presentation to spice things up a bit, but stick to variations of foods you know your kids already like. For example, vary the bread or cut a sandwich into puzzle pieces or other shapes (more below), but don't pack a combo that hasn’t already passed muster at home. • Kids’ choice: Consider setting up a system where your kids get to pick sandwiches, snacks and beverages from a predetermined list of choices. You could do this visually, by filling three separate baskets with different items, one with fruits, another with vegetables, and a third with snacks and desserts, and let the kids choose one item from each, then add a sandwich. • Pick a theme: Pioneer adventures and cowboy cookouts, ocean voyages and circus parties, teeny-tiny tea parties (finger sandwiches, grapes and mini muffins on doll dishes), and round meals (a bagel with cream cheese, an orange, carrot rounds). Organize lunches around colors, shapes, and holidays. Use your imagination!

Santa Fe

• Peanut butter and... sliced bananas, honey and wheat germ, sliced apples (with a dash of lemon and sugar to keep apples fresh), grated carrots, raisins, chopped and pitted dates, banana chips or other dried fruit or trail mix. • Vary the bread: Try pita bread, bagels, English muffins, rolls or buns, tortillas, foccacia. Make a sub with baguette bread sliced length-wise and add your kid’s favorites. Most kids love shapes, so slice out some “lucky charms” sandwiches, (hearts, diamonds, moon and stars, etc). • Try “Jelly Roll” sandwiches: Place a slice of whole wheat bread, the crust removed, inside a folded piece of waxed paper and gently flatten with a rolling pin. If your bread tears, you may want to roll it out on a moistened towel. Spread on tuna salad, chicken salad, tofu or tempeh salad, peanut butter and jelly, softened cream cheese with thin slices of baked tofu, a very thin slice of turkey with paper-thin cucumber slices and mayonnaise and/or cheese- choose from your child’s list of favorites. Carefully roll up the bread jelly-roll style. If it doesn't stay closed, you can seal it with a dab of butter or a toothpick. • Food play for nibblers: Pack items separately: 2 tablespoons whipped cream cheese (in a small sealable container with a plastic spoon or popsicle stick for spreading), assorted fresh vegetables (green beans, edible pea pods, carrot sticks, jicima slices, and chopped celery - avoid cucumber, tomato, or other veggies that get juicy), sliced or cubed lunchmeat or baked tofu, and crackers. At lunchtime, your child just has to pop open the containers and assemble some cracker creations. (Options: substitute peanut butter or other nut butters for cream cheese and omit the other proteins). You can also get your kids to eat more fruit by making “Rainbow Kabobs,“ chunks of fruit threaded on colorful drinking straws. Have fun with food you offer your kids! The above information adapted and edited by Ivy Edmondson from Family Fun Magazine. For more back-toschool ideas, check out www.familyfun.com.

Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues. Opinions expressed herein are of the authors and are not necessarily those of the Co-op.

CO-OP

YOU OWN IT august 2006

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back to

school

Stocking up for Healthy Breakfasts and

Brown Bags

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rotein: Ideally each meal, especially breakfast, should contain about a third of your daily protein needs. Burritos on whole grain tortillas, containing eggs, scrambled tofu, beans, or low fat cheese are great. Prep some of the ingredients the night before so all you have to do is warm them up. Whole grains, nuts, seeds and cereals with low fat or alternative milks are other sources of protein. Nut butters come in almost as many varieties as nuts themselves. Go for raw, without sugar or hydrogenated oils added. Skip the hydrogenated margarines completely. The Coop has several non-hydrogenated varieties, or use a bit of organic butter or ghee.

leafy veggies, avocados, beets, blackstrap molasses, nutritional yeast, dates, almonds, pumpkin, raisins, dried beans, watermelon, prunes, and parsley.

sugar. Also, the Co-op Deli offers a full line of sandwiches, snack packs with veggies and dip, chicken, egg, tuna, and tempeh salads, and more!

Potassium is important for a healthy nervous system, maintaining stable blood pressure, and proper muscle contraction. It aids in maintaining proper water balance. It is found in dairy, fish, fruit, beans, meat, apricots, avocadoes, bananas, blackstrap molasses, brown rice, dates, figs, dried fruit, garlic,

Add-ons: Lettuce, tomatoes, sprouts, pickles, cucumbers, sunflower seeds, red onions, olives. To lower sugar and fat consumption use mustard and other spreads or dressings instead of mayo and ketchup. On the Side: Baked (not fried) chips, pretzels, crackers, nuts, dried fruit, trail mixes, popcorn, mini rice cakes, puffed corn cakes, organic carrot or celery sticks, broccoli or other veggies with a little container of dressing for dipping, fresh fruit, organic yogurts, soups in a cup, high protein food bars, and spelt sesame sticks.

Fiber for Health: While many people go for the blendarized breakfast, this may not be enough stick-to-the-ribs nutrition for children. If going the smoothie route, add whole grain toast with nut butters, whole grain cereal or other long-term energy provider to the meal. On cooler mornings nothing tastes better than hot cereal, with a dash of cinnamon, maple syrup or honey. Check out the bulk section for a wide variety at money saving prices. High fiber foods including beans, whole grain cereals, fresh fruit and veggies help stimulate the digestive tract and improve colon health by providing the necessary bulk to carry away toxins during elimination. Fresh is Best: Fruit is an excellent way to stimulate the appetite and the digestive system. Choose high vitamin C fruits such as oranges, grapefruit, strawberries or melons. For maximum Vitamin C content choose fresh fruit over fruit juice. MINERAL RICH FOODS Children especially need solid vitamin and mineral content. Calcium: Besides the traditional dairy foods, choose dried beans, sesame seeds and sesame butter and tahini, almonds, oats, dried figs and blackstrap molasses, carob, or tofu. Dark green, leafy veggies are another source of calcium but many people, especially children, may find them a little weird at breakfast time. Sue’s Hi Calcium “Mol-nilla” Mix blackstrap molasses with a dash of vanilla and a good dose of cinnamon. Place sesame butter or tahini in container and marble the blackstrap mixture through as you would when marbling a cake. Place in refrigerator to set. Will keep for two weeks or more in fridge. This high calcium spread is delicious for breakfast or lunch on toast, bread, crackers, rice cakes or dabbed in cereal. Iron: Most people think immediately of animal products for iron. Besides the usual meat, poultry, fish and eggs, other powerful sources of iron include whole grains including oats, millet and rice, green

food habits: GOOD for

Desserts: Limit cookies, snack cakes, doughnuts, brownies and other sweet baked goods. Use bananas, apples, oranges and other fresh or packaged fruit without sugary syrup, soy puddings, applesauce cups, fruit leathers and other dried fruit or low sugar granola bars.

LIFE

nuts, potatoes, winter squash, raisins and yams. PACK IT UP It’s a Wrap: The classic New Mexican thing is to wrap a variety of delicious edibles up in a tortilla. Now popular at many fast food joints, make your own healthy version. Other sandwich builders include whole grain bread, pitas, hot dog or hamburger buns. On the Inside: low fat cheeses, spreads including tofu salad, egg salad, hummus and other bean spreads, nitrate/nitrite-free meats, turkey, sliced chicken breast, or soy based alternatives. Skip the high fat bologna, salami, corned beef, pastrami or Oscar Meyer Lunchables, which have clocked in, by The Center for Science in the Public Interest, as getting two thirds of their calories from fat and

Drinks: Keep it Cool! Use a frozen juice box to keep yogurt and other foods cold by wrapping the two containers together with a piece of aluminum foil. The night before, fill a freezable drink container halfway with the beverage (noncarbonated) you plan to pack. Freeze the liquid overnight. In the morning, fill the rest of the bottle with more of the same beverage. By lunchtime, your child's drink will be just cold enough. Or use individual organic milks, soy milks, almond milks or smoothies. Spike water with a bit of lemon or fresh orange squeezed in and a pack of “Emergen C” that they can add to the water and watch it bubble or use right out of the pack as “Lick-‘em- Ade”. by Robyn Seydel

Local Product Spotlight Peanut Butter Kissed by the Sun

I

n 1988, a group of dedicated peanut farmers in eastern New Mexico formed a cooperative to process and market the Valencia peanuts they grew, and Sunland, Inc. was born. Nearly 2 decades later this local peanut grower’s cooperative sells their peanut butter and peanut products from their retail store in Portales and to markets around the world. With dozens of growers and 45 full-time employees, Sunland takes pride in every step of the process that brings Valencia peanuts to the world. Besides processing tons of raw, roasted, salted and unsalted peanuts each

grow a tasty Valencia peanut... more than 20 per plant. Valencia peanuts love the sandy soil of the Portales valley and the surrounding high plains. After the peanuts are dug in the fall, they dry naturally in the sunny autumn days unique to southeastern New Mexico. It's a climate that is vital for the Valencia- a time for the peanuts to be "kissed by the sun" before they're gathered for processing when they are sorted for a variety of uses including shelled, roasted, salted, ground, or crushed into oil.

90% of the Nation’s Valencia peanuts are grown within 120 miles of the Sunland Cooperative year, Sunland Inc is the only maker of peanut butter in the state of New Mexico. La Montanita Co-op is pleased to be able to offer this healthy local product.

4

Peanuts don't just taste good... they're good for you!!! Peanuts are 26% protein; so high in protein that they are included in the meat group on the food pyramid. Peanuts provide quick energy from fat and carbohydrates and essential vitamins and minerals such as niacin, vitamin E, phosphorous and magnesium.

Peanuts contain high amounts of monounsaturated and polyunsaturated fats, which have generally been shown to help reduce blood cholesterol levels. One small ounce of peanuts packs two full grams of fiber. Both soluble and insoluble fiber have been shown to prevent some forms of cancer. Peanuts as a vegetable protein source have no cholesterol and are an economical source of protein.

Call them Nuts Although we call them nuts, like all peanuts, Valencia's are legumes, more closely related to peas and beans with one stark difference: They grow beneath the ground. Valencia's are smaller and sweeter than other varieties of peanuts. They have three to five kernels in each shell, and are grown almost exclusively in eastern New Mexico. In fact 90% of the nation’s Valencia peanut crop are grown within 120 miles of the Sunland processing plant. Portales claims the honor of being the "Valencia Peanut Basin of the Nation."

The peanuts destined for New Mexico's only locally made peanut butter are shelled and roasted, and most of the red skins removed. Then the peanuts go through several crushing and mixing areas. Not a single additive is put into the oldfashioned peanut butter made at Sunland. It's pure Valencia peanuts and nothing else—unless of course you get the Sunland Peanut Butter that is honey sweetened.

Sunland farmers plant in May in eastern New Mexico and west Texas. From a single peanut comes a beautiful plant which blooms in late August. Each blossom drops a "peg" which implants itself into the ground to

Look for both regular old-fashioned and honeysweetened peanut butter in the Grocery department and for bags of in-the-shell peanuts in the produce department at your favorite Co-op location.

august 2006


back to

school

Local Product Spotlight: Heidi’s Raspberry Jam

H

eidi’s Raspberry Jam starts with hand selected, certified organic raspberries grown in Corrales, New Mexico. The jam is made in small batches by hand with loving care. Heidi Eleftheriou slowly cooks the raspberries to a brief and delicate boiling phase. This method ensures that the precious vitamins and beautiful color of the natural fruit are preserved for an exquisite raspberry experience. Heidi developed this delicious lowsugar recipe in her Corrales home kitchen. She says, “We love our jam and make it with love.� The jam has been inspected and approved by the State of New Mexico Environmental Department and is made in the South Valley Economic Development Kitchen. Heidi uses a blend of four varieties of raspberries. Each one is selected for its unique flavor, sweetness, texture and color. All the fruit is grown on the family farm, by her brother Doug. The farm is certified by the New Mexico Organic Commodities Commission, which means no artificial fertilizers and no pesticides or herbicides are ever used. Doug is committed to sustaining the land in healthy condition for future generations. Previously, he floodirrigated the raspberries from the Rio Grande using the acequia system. Due to the ongoing drought, he

Word Stream Reading Series presents

has converted to a drip irrigation system that makes the most efficient use of our precious water. He provides hives in the field for honeybees to pollinate the delicate raspberry blossoms, and a flock of native Rio Grande turkeys control the insect population amongst the hedge rows. Corrales is a unique agricultural village farmed in small sections by families who have been living there for generations. Located on the Western bank of the Rio Grande, Corrales has been farmed since 500 A.D. Back then the ancestors of the present day Pueblo Indians tilled the fertile valley. Subsequent populations of Spanish, French, and Italian families settled here to raise grapes, apples, livestock and now RASPBERRIES! Heidi says “Having grown up in this special place has made my brother and I sensitive to the environmental needs of the world community and dedicated stewards of the land.�

Danny Solis

Wednesday, August 30 7pm • Harwood Theater Free of charge

HARWOOD

1114 7th Street NW at Mountain Road For more information, call 505-242-6367

ART CENTER

CO-OP MEMBERS UPDATE YOUR ADDRESS: Please make sure the Co-op has your current, or updated address by August 31st so that you can receive your patronage refund check, by-law change notification, Board Elections Ballot, notification of member discount days and other important Co-op member mailings. Please contact the info desk of your local Co-op to verify or change your address.

Heidi’s Jam is available in three flavors-raspberry, raspberry red chile, and raspberry ginger-and is sold at Co-op locations in Albuquerque and Santa Fe. All flavors may not be available at each location, but can always be special ordered. Special U-pick Raspberries on the farm, Sunday afternoons from 12-3pm. Call for reservations: 898-1784. Maps at Co-op locations.

Uncle Nathan’s Homemade

Fruit Spreads by Ivy Edmondson athan Zimmerman and his wife Leanna, along with their five daughters, produce Uncle Nathan’s Homemade Fruit Spreads. The family operates out of Mesa View Country Kitchen, their licensed kitchen in Belen, NM. All the work of jam making is done cooperatively by the entire family, from hand-gathering certain fruits, canning or freezing all fresh fruits and vegetables, careful kettle boiling and hand pouring using traditional canning methods, to hand-labeling all jars. No preservatives, artificial colors or flavorings are used in any of their products. “Every batch is cooked with care and every jar is full of that oldfashioned goodness that will remind you of Grandma’s house,� says eldest daughter Janet.

N

Making jam and preserves is a Zimmerman family tradition. Nathan, his wife Leanna, and their extended family “have been cooking jams since we were children,� says Nathan. All products originate from the same traditional recipes that have been in the family for generations, but each variety has its own unique quality, like the Zimmerman family itself. Nathan and Leanna started the fruit spread business for their daughters. (Nathan had spent many years previous developing a landscaping business that he recently

passed to his sons). Once Leanna perfected the traditional recipes, their daughters (Janet-age 20, Judith-17, Marlin-16, Heidi-14, Monica-12, and Jennifer- 9), have stepped in to assist every step of the way. The Zimmermans are Mennonites and express their beliefs by keeping their lives simple and family-oriented. The Mennonite tradition stems from the same historical root as the Amish, but Mennonites are generally more open to those outside their tradition. Nathan, Leanna, and their family live a simple life that involves producing much of what they need at home. They see even their small, family-run business as an expression of their beliefs: keeping the family together and cooperating for the good of the whole. This spirit of family unity is palpable when you meet the Zimmermans and seems to be the secret ingredient that makes their fruit spreads so extraordinary!

Uncle Nathan’s Homemade Fruit Spreads come in a variety of flavors including peach, mixed berry, raspberry, blackberry, chokecherry, blueberry, strawberry, and strawberry rhubarb. Uncle Nathan’s fruit spreads are available at the Valley Co-op and can be special ordered at other Co-op locations.

CO-OP SCRIP:

Fundraising for Schools and other Non-profits In October of last year, The Co-op unveiled its CO-OP SCRIP Fundraising Program. During the past year the program helped raise hundreds of dollars for a variety of schools in Albuquerque and Santa Fe. Last year schools/organizations participating in the program purchased nearly $25,000 worth of CO-OP SCRIP. The Coop donates 10% of all Scrip purchases back to the schools/organizations involved. As an organization committed to sustainable community development it is an honor to be able to support the organizations and schools involved. Any 501(C)(3) organization may participate. Organizations purchase CO-OP SCRIP at 10% less than its face

august 2006

value, i.e. $100 worth of CO-OP SCRIP costs an organization $90. The organization can then resell CO-OP SCRIP to their members for full face value. The SCRIP is redeemable at any and all Co-op locations for the full face value. Organizations make one dollar on every ten, their supporters get to eat local and organic Co-op food, and the Co-op has made a 10% donation to organizations doing good things in our communty.

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To get your organization involved in this fundraising program, contact Robyn at 217-2027 or, outside of Albuquerque, call toll free at 877-775-2667.

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5


co-op news

august 2006 6

Member Profile: Baby Bear Store Young Children’s High Quality Resale Shop

B

aby Bear opened five years ago, determined to be a different kind of children’s store. It started as an infant and toddler resale store because Stella Noyce and Dan Herbison believed resale purchasers deserved clean, damage-free merchandise in a pleasant, well-lit store. Since that time it has added additional product lines that emphasize family and eco-friendly, healthy infant choices including baby-wearing and cloth diapering. Baby Bear’s approach has been heavily influenced by philosophies such as ‘attachment parenting,” which was popularized by Pediatrician Dr. William Sears. Dr. Sears believes that a strong and secure emotional attachment between the child and the parent promotes the physical and emotional health of the child. Techniques of attachment parenting which he recommends include breastfeeding, ‘baby wearing,’ safe co-sleeping, and positive discipline. Baby Bear’s child-wearing line varies from more traditional slings and wraps (Maya or Moby) to the more recent pouch slings (New Native or Hot Slings) to the modern harness carriers (Ergo or Sutemi). For older toddlers, there are hip carriers such as the Hip Hugger. Each carrier has its own particular strengths within various situations, but shares a commit-

LOCAL SALE ITEMS SHOP LOCAL & SAVE El Pinto Albuquerque, NM Original Salsa or Green Chile, 16 oz Assorted Varieties, Sale 2/$7 Tijeras Organic Alchemy Albuquerque, NM Crimson Clove Hair Revitalizer, 4 oz, Sale $9.99 Additional Tijeras products also on sale

ment to the physical and emotional bond that babywearing promotes between the developing child and the parent, a bond that can often be diluted by the growing use of infant car seats to carry and contain the infant outside the vehicle. At Baby Bear, parents can also find a selection of infant and toddler footwear based on modern thought regarding infant foot development. Medical experts now agree that the child’s foot should be allowed to shape itself naturally as the child learns to walk. Most popular footwear includes Robeez, (for pre-walking through learning to walk) and See Kai Run (for early walkers through toddlers). Both emphasize clothing and protection of the child’s foot without imposing artificial constraints or shapes on the foot. They only stock re-usable diapering products, with a wide selection of natural fabrics such as cotton, wool, and hemp diapers, liners and covers, as well as other choices. Like the Co-op, they try to carry locally produced products whenever possible. The local Albuquerque company, Kind Hearted Women, produces the cotton-hemp blend fitted diapers found at Baby Bear. They periodically offer free diapering seminars in the store to introduce and explain the basics of cloth diapering as well as some of the many choices available.

Given sufficient interest they will also offer a class on baby-wearing, including Maya sling, Moby Wrap, New Native & Hot Sling pouch slings, Ergo Carrier, and Sutemi, as well as Mai Tai style slings. Please call the number below to let them know of your interest in a baby-wearing seminar or for upcoming diapering classes. Resale at Baby Bear continues to include only carefully screened, quality clothing and accessories for infants and toddlers. Their goal has always been to help parents clothe their children fashionably and well, while being both cost-effective and enviroment-friendly. In addition to the basics, the resale inventory frequently includes items and brands not otherwise available in Albuquerque stores. Stella and Herb like to think that shopping at Baby Bear is a lot like shopping at the Co-op. Stella says,“We have the same emphasis on quality, even when lesser quality might be available at a lower price, and we both place a high value on the ‘community’ of our customers.” Baby Bear participates in the Co-op’s ‘Member to Member’ program, and offers current Co-op members a 10% discount on all purchases with proof of membership. Baby Bear is located at the corner of Lomas Blvd. and Madison St NE, five blocks west of San Mateo on the north side of Lomas. Telephone (505) 265-2922. Fall hours (beginning August 1) are Tuesday-Saturday, 10am-5pm.

Herbs, Etc. Santa Fe, NM Lung Tonic, 1 oz, Sale $7.99 Additional Herbs, Etc. Products also on sale Heidi’s Raspberry Jam Corrales, NM Organic Raspberry Jam, 10 oz Assorted Varieties, Sale $5.99 VALID IN-STORE ONLY from 8/2-8/29, 2006:

Not all items available at all stores.

AUGUST SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Angela at angela@lamontanitacoop.com.

Candidate Nominations for the Board of Directors Elections by The Board of Directors. ominations for the Board of Directors begin August 14; so it's time to think about serving your Co-op and running for the Board. The Co-op is a model of economic democracy and the member-elected board is a vital part. We are seeking qualified candidates to take on the challenging tasks of representing the owners' interests, creating the Co-op's future and safeguarding its assets.

N

N EW DIR E C T I O N

C H IR O PR AC T I C Chiropractic with an Ayurvedic Influence K elly Coogan D.C. 3216 Monte Vista Blvd. NE, Suite A Albuquerque, New Mexico 87106 chiroveda9@yahoo.com ph 505.247.HEAL fx 505.247.4326

L o s Po b l a n o s Organics

Board members are the elected representatives of the member/owners. The Board hires, supervises and, if necessary, fires the General Manager. The board's duty is to understand the needs of the membership as well as those of the broader community and then to establish policies and goals, which guide the General Manager toward meeting those needs. We specifically avoid dealing with operational details such as what we stock and individual personnel matters. Board members serve three-year terms. The board's work is both demanding and rewarding. At its monthly meeting, the board reviews management's work by examining performance reports and comparing them to the policy standards the board has established. Board meetings are also used to debate and vote upon committee proposals dealing with new policies and other aspects of board operations. At each meeting, time is set aside to receive input from members. We are present for all major Co-op events like Earth Day and the Garden Party, and we periodically staff a table in all the stores to talk about Board and Co-op activities. Finally, the full board meets once or twice a year for strategic planning and visioning sessions; these are usually day long retreats. Overall, board members are expected to spend three hours per

week on board duties, including the two-hour monthly meeting, committee work and any other meetings and activities. In exchange for this work, the household of each member receives an 18% discount on purchases at the Co-op. We seek potential board members with a variety of skills and backgrounds including business, grass roots community involvement, environment, politics, natural foods, group process and other areas of concern to our membership and the community. Since our decision-making process is a democratic one, it's important to have individuals who can collaborate and work with other board members as a team.

W

e also want to take this opportunity to announce some significant changes in the election process. This year, we will eliminate in-store ballot boxes and use mail-in-ballots exclusively. For your convenience, we will mail blank ballots and postage-paid, pre-addressed envelopes to all members. As usual, blank ballots and envelopes will be available at all stores. Another important change is that we will now utilize the services on an independent third party to count ballots. You may pick up nominations materials at any store, starting August 14. If you have questions, please contact us. Email us at bod@lamontanita.com or send us mail at the Nob Hill Store; the address is 3500 Central, SE, Alb. 87106, Attn: Tamara Saimons. You are always welcome to attend board meetings. They are held on the third Tuesday of every month, 5:30pm at the Immanuel Presbyterian Church, across the street from the Nob Hill store. The August 15, meeting will be held at the Santa Fe store at 6pm.

ELECTIONS CALENDAR sign up online www.NMOrganics.com or call

6 81-406 0

August 14: Nominations for Candidates for the Board of Directors Elections Open. All candidates must have been Coop members as of July 1st 2006 September 24: Nominations for Candidates Close. Members should be sure to update their address at the local Co-op Inormation desk if they have moved October 15: Annual Membership Meeting and Co-op 30th Birthday party. Candidates have an opportunity to introduce themselves to the membership November 1-14: Annual Board of Directors and By-law Amendment Elections

The best produce from the field to you. Always fresh. Always organic

Watch your home mailbox for your Co-op Election Ballot. Return ballot in the postage paid envelope.

your CO-OP

WANTS YOU!


co-op news

august 2006 7

the inside scoop

T

he National Cooperative Grocers’ Association (NCGA) is a cooperative of 107 consumer owned coops operating 133 food stores in 31 states. NCGA’s member co-ops range from very small single stores to a co-op with 7 large stores. The association’s Global Ends Policy states: “Thriving retail food co-ops working together with the strength of a national organization and the focus of a locally owned cooperative for a cost justified by the results.” The national membership is divided into 3 corridors (western, central, eastern) for delivery of services. NCGA works to coordinate a national effort to harness market power, reduce costs, and build cooperative identity for member retailers by offering: • Workgroups: by corridor – offers peer support, store assistance, store audits, training programs, other regional services. • Cooperative Advantage Program (CAP): national monthly specials program; provides monthly fliers, signs, demos, merchandising support, SPINS produce movement data program, coupon books, store staff trainings. • Supply Agreement: for core cost of goods that are currently regional contracts. Working on national contract (NPP = national purchasing program). • CoCoFiSt (Common Cooperative Financial Statements) to

Boar d Brief Meeting of June 20, 2006 General Manager’s Report: The general manager reported that there was an attempted armed robbery at the Nob Hill store on June 14; no one was hurt. Store managers are posting reminders of what to do in such a situation. The general manager also reported that one of the Co-op’s highlights in terms of growth was that La Montanita added 50 new local producers in the past year. Nominations and Elections: The Nominations and Elections Committee prepared a comprehensive document to help clarify nomination and elections procedures for fall 2006. Elections will be held by mail-in ballot only.

by C.E. PUGH identify best-practices and benchmarks for improved operational performance. • Supplier program deals: discounted services and supplies for non-core services: textile services, display fixtures, branded packaging supplies, office supplies, printing and copying, computer equipment, etc. • Marketing and branding services to increase recognition and distinction of food co-ops in the marketplace: “Ad Builder” website, food brochures, CAP support artwork and seasonal fliers. • Opportunity to shape national initiatives through five points of influence. La Montanita is a founding member of NCGA and we participate fully in the activities and services provided. A nine member Board of Directors elected by the membership governs the NCGA cooperative. I have just completed three years of service on this Board, this past year as Board President. NCGA is providing us lower costs on products and supplies as well as very high quality staff development opportunities at affordable costs. Look for another “Co-op Coupon Book” in your mailbox this fall, fully funded and delivered by our national organization. Thank you for great support of La Montanita, C.E. Pugh, General Manager

Member Linkage: The Member Linkage Committee presented the new co-op postcards at the CCMA (Consumer Cooperative Management Association) conference. The cards were very well received, and the committee took 10 orders for co-op flip charts. CCMA Conference: Several board members attended the June 2006 CCMA conference in Atlanta. There were workshops on “global café” brainstorming techniques, the idea of a domestic fair trade movement, and the unique value of co-ops. Board Meeting: Members are invited to attend monthly board meetings. The meetings are held on the third Tuesday of every month. The next meeting will be held on August 15th at the Santa Fe Co-op.

Dear Non-Joiner: The Maven will not complain about, coerce or harass you in any way for not being a member of one of the most successful and dynamic co-ops in the country. The cashiers on the other hand…. well, they won’t either. So, when they ask you if you have a member number it’s because that is how your patronage rebate racks up throughout the year. Whether to join the Co-op or not, that is the question we’ll let dangle for now lest the Maven say something that is completely biased and unfiltered by any sort of discretion. The bottom line is this: All customers are welcome and valued at the co-op and we appreciate your business. The decision to spend food dollars at member-owned La Montanita means that you are committed to wholesome food, support local growers/ suppliers and contribute to community sustainability. Instead of sending all the profits to

SAVE the DATE! Sunday Oct.15, 1-5pm

the CO-OP’S

30th Birthday Bash!

8/7 8/14 8/15 8/16 8/20 TBA

Foundations Committee, Valley Co-op 5:30pm Board of Directors elections nominations open Board of Directors Meeting, Santa Fe Co-op 6pm Member Linkage, Immanuel Church 5:30pm Coffee with the Board, Valley Co-op 11am-1pm Finance Committee Meeting, 303 San Mateo NE 5pm

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

MARY ALICE COOPER, MD St. Raphael Medical Center 204 Carlisle NE Albuquerque, NM 87106

505-266-6522

SHOP CO-OP AND SAVE

by Shirley Coe, Administrative Assistant

Dear Member Maven Dear Membership Maven: I think the Co-op is great, I love the food and the folks are pretty nice too, but can’t I just show my support by shopping here instead of at Wal-Mart? Is it too much to ask to have the cashiers stop asking me if I want to join? Signed, A non-joiner kinda gal

Calendar of Events

Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured

232-2358

shareholders who live outside our local oasis, the Co-op retains some profit for its financial health and it sends some back to the members.

EricsTreeCare.com ericstreecare@earthlink.net

Get this: for every dollar spent in a locally owned store on locally produced products, that dollar will spin in the community six times before it “leaks out”; whereas 80 cents of that dollar spent at a big box store would leave the community immediately. When you consider how much you spend on a weekly basis for food and multiply it by the gazillions of folks who live around here, that’s more than pocket change.

Composted Wood Chips $8 per Cubic Yard 5 Cubic Yard Minimum, Plus Delivery

I know I said I would hold my tongue. But; the truth is that with membership you get some good stuff – like cold, hard cash at the end of the year. Membership also means ownership and that’s pretty darn revolutionary. If you’re still working on your waffle after all this, read the back of the Co-op Connection newsletter for more member benefits. We just might be what you’ve always been waiting for. Hold the syrup. MLM For now, that’s adieu from the Membership Maven. Tune in again next month for more about your member-owned Co-op.

Great Co-op Food, complete with the Co-op’s Legendary Canoe Salad. Music and Dancing (to Wagogo!) then enjoy a community music and dance jam organized by Armando Ortega; musicians of all genres bring your instruments. Harvest Festival Farmers Market: Celebrate the local harvest with farmers and gardeners from around the state. Farmers and local crafters interested in setting up, please contact Robin at 217-2027 or toll free at 877-775-2667 to reserve your free space. Set amidst the Cottonwoods at Los Amigos RoundUp, located in the far North Valley (just south of where Second and Fourth Street divide). Come help us celebrate 30 years of Local Food for Local People!

Harvest Fest, Picnic and Community Gathering

DON’T MISS IT!

Mulch Sale

Services • Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Pest Management • Fertilization & • Root Rehabilitation Services


HOT

KGAK 1330 AM (“all navajo, all the time”) 7th Annual

Party in the Park

O P O C DEALS

Gallup, New Mexico, July 4th, 2006

For this year’s Party in the Park event in the Sports Complex in Gallup, Tracy, the Store Team Leader for our location on Coal street in Gallup, decided to host a booth giving out free organic fruits, a healthy alternative to the high-fructose treats that dominate the outdoor festival scene. Along with Edite and Travis from our marketing department, she sliced and handed out organic watermelon and oranges to many of the 14,000 fair attendees. It was a sweet way to cool off a crowd on a hot day!

Photos (clockwise from top left): Tracy, Store Team Leader for our Gallup location, strides into the action; a local here for the music enjoys some refreshing organic watermelon; ritual dancers came through the fray to perform; Eric and staff, organizers of the event and of the local Navajo Radio station KGAK; Miss Chi Chil Tah shares her patriotic style.

valid in-store 8/2 - 8/29

Westsoy Plus Soy Beverage

2 3 for $

BUY

L

CAL

$

3

49

2 3 for$

16 oz.

5 oz.

plain or vanilla

selected varieties

selected varieties

Endangered Species Chocolate Bar

for $

Kettle Potato Chips

32 oz.

R.W. Knudsen Recharge

2

Organic Valley Organic Cottage Cheese

3

$

1

Natural Brew Soda

69

$

2

99

32 oz.

3 oz.

4 pack,

selected varieties

selected varieties

selected varieties

Natural Value Yellowfin Chunk Light Tuna

Tea’s Tea Ready to Drink Green Tea

Fresh • Fair • Local

99

¢

Thai Kitchen Organic Coconut Milk

1

$

29

1

$

49

Fair Field Farmer

Albuquerque, NM

Vikki Ratliff and Dan Schuster have been growing pesticide-free flowers and veggies in the North valley since 2001. Their floral specialty is Blue Bells of Ireland, and to eat, they grow a rich, sweet softneck garlic. You may see them delivering these beauties to your co-op on Fridays throughout the season, but don’t expect them to stop and chat too long, they have five locations to bring their goods to that day, and then they have to get back to the land to keep everything growing strong. Dan believes that their garlic is the “best on the market,” and Chris, the Deli Team Leader for the Valley Co-op, is quick to agree. This particular strain of softneck garlic has been successfully grown in the South Valley for over 20 years, and seems to have adapted very well to this environment. When you cut into , the one of the large, sweet cloves, or just bake the whole bulb and spread it onto toasted artisan bread, we think in his words f, o t e k s a b that you’ll agree that local is best! And if there’s a bouquet of local flowers on your table, what a delight! Dan with a et.” on the mark

“best garlic

Vikki deliverin

g a cartload o

f pesticide-fre

e flowers

flowers grown under the hot Southwestern sun.

6 oz. Salt or No Salt

Silk Organic Soy Milk

2

$

89

Alacer Emergen-C

9

$

99

16.9 oz

14 oz.

selected varieties

regular or light

Kiss My Face Olive Oil Bar Soap

$

2

49

64 oz.

36 count,

8 oz.

selected varieties

original lemon lime

selected varieties


brown

bagging it

Foods Your Kids Won’t

Trade As the first day of school for many kids approaches, it’s a good time to plan ahead for packing nutritious lunches that your children will enjoy. Below are a few exceptional recipes for kids of all ages. For ideas on how to stock up for back-to-school meals, check out the feature on Healthy Breakfasts and Brown Bags, and see our Lunchbox Solutions feature for some great tips for finicky eaters. Also, the Co-op deli offers ready-made salads (chicken, tuna, tempeh, egg, etc.), fruit salad packs and a variety of other pre-made lunch packs for fast and tasty lunches. Visit the deli case and grab-n-go cooler section of the store and see what’s new.

(t = teaspoon/ T = tablespoon/ C = cup) BARS Snack bars are ideal for the lunchbox, a tasty portion of protein and carbs on the go. You can make a bunch over the weekend to last for the week. Oatmeal Nut Butter Bars 1 C nut butter (peanut, almond, cashew, etc.) 1/3 C packed brown sugar or maple syrup 1/2 C rice syrup 1/3 C butter or margarine 2 t vanilla extract 3 1/3 C rolled oats 1/2 C flaked coconut 1/2 C sunflower seeds 1/2 C raisins 1/2 C semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a large bowl stir together the nut butter, butter or margarine, brown sugar, rice syrup, and vanilla until smooth. Add all the other ingredients. Stir well. Press the mixture into 13 x 9 inch greased pan. Bake for 20-25 minutes. Let cool on wire rack before cutting into bars. Fruity Granola Bars 1/2 C packed brown sugar or maple syrup 1/2 C rice syrup 1/4 C water 1 t salt 1/2 C butter 3 C rolled oats 1 C toasted and sliced almonds 1 C wheat germ 1/4 C sesame seeds 1/2 C dried cherries (or dried apricots, or other dried fruit) 1/2 C raisins 1/2 C chopped pitted dates In a large saucepan, combine sugar, butter, honey, water, and salt. Bring to a simmer and cook for 5 minutes. Stir in oats, almonds, wheat germ, and sesame seeds. Continue cooking, stirring frequently, for 15 minutes. Remove from heat and add fruits. Pour into a jelly roll pan (or flat pan with squared sides) lined with wax paper or parchment. Score deeply into bars of desired size. Allow to cool for 30 minutes. Break along score lines. Store in an airtight container. Yield: 2 dozen. SANDWICHES/WRAPS Here are some ways to add interest to the most common of lunchbox items: the sandwich. Note: Many kids don’t like all kinds of food mixed together, in which

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case I would recommend choosing one of the vegetable or fruit additions in the recipes below, based on your child’s preferences, to add to the tuna or turkey, and slice the veggie additions very small. Tuna, Pickle, and Veggie Pita 1 6-oz can tuna in water, drained 1/2 C chopped drained sweet pickles 3 T plain nonfat yogurt 3 T light mayonnaise 1 red bell pepper, chopped 1/2 C chopped yellow onion 1/2 C chopped peeled cored Granny Smith apple (optional) 2 t apple cider vinegar (or substitute lemon juice) 2 C thinly sliced red leaf lettuce 4 pita breads, halved, pockets opened Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper. Mix bell pepper, onion, and apple (if desired) in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar (or lemon) to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper. Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve. Makes 4 servings. Confetti Turkey Salad Sandwich

According to current research, turkey is a lunch-time hit with kids. This salad recipe starts with roasted turkey leftovers or a 3/4-inch-thick slice purchased from the delicatessen section at the Coop.The flavorful punch comes from crunchy fresh vegetables and dried sweetened cranberries.

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2 C (about 3/4 pound) cooked turkey 1 green or yellow pepper, seeded and diced 1 small carrot, peeled and shredded 1 stalk celery, chopped 2 scallions, minced (optional) 1/3 C dried sweetened cranberries 1/3 to 1/2 C mayonnaise 6 sandwich rolls Remove the skin from the turkey and cut the meat into 1/2-inch cubes. In a large bowl, toss the turkey, pepper, carrot, celery, scallions and cranberries. Stir in just enough mayonnaise to hold the mixture together. Slice the sandwich rolls in half and hollow out a portion of each center to keep the turkey salad from spilling out of the sandwiches. Yield: 4 1/2 cups, enough for six sandwiches. Southwestern Tofu Wraps 4 T fresh lime juice 1 T vegetable oil 8 oz firm tofu, drained, patted dry, crumbled 1/2 C chopped red onion 1/3 C chopped fresh cilantro 1 garlic clove, minced 4 7- to 8-inch-diameter flour tortillas 2 C thinly sliced lettuce leaves 1 C mild salsa Whisk 3 tablespoons lime juice and oil in medium bowl. Add tofu, onion, cilantro and garlic and toss to blend. Season to taste with salt and pepper. Let marinate 20 minutes. Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 10 minutes. Meanwhile, toss lettuce with 1 tablespoon lime juice in small bowl. Place 1 tortilla on each of 4 plates.

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Place layer of lettuce down center of each tortilla. Top with tofu mixture, dividing equally. Spoon 2 tablespoons salsa over the top and roll up tortillas.

vegetables and other toppings. Top it with another tortilla and carefully flip, adding oil as needed and cook until toasty, like a grilled cheese. When it has cooled, slice it like a pizza and pack.

Peanut Butter and Banana Bread Sandwich Homemade banana bread is the secret ingredient in this twist on the old standby. Spread a couple of slices with peanut butter, or other nut butter, and you create a nutritious sandwich that has the sweet flavor of a dessert. If you have a couple of extra ripe bananas on hand, double the recipe and freeze one loaf to have handy for future sandwiches or breakfast treats.

NOODLES Here's a simple and versatile pesto: It can be stored in the refrigerator for up to two weeks, and a spoonful of it enhances everything from soup to chili. This recipe is good served cold or hot. Vary it with other fun-shaped pasta.

2 C all-purpose flour 1 t baking powder 1/2 t baking soda 1/2 t salt 6 T unsalted butter, softened 3/4 C organic raw sugar 2 large eggs 1 C mashed ripe bananas (about 2 large bananas) 1/4 C organic milk 2 t vanilla extract Preheat the oven to 350 degrees and butter a 4by-8-inch loaf pan. Lightly dust the pan with additional flour and tap out the excess. In a large bowl, stir together the flour, baking powder, baking soda, and salt. In another bowl, use a wooden spoon to cream together the butter and sugar. One at a time, add the eggs, beating well with a fork after each addition. Stir in the bananas, milk, and vanilla extract until combined. Stir in the flour mixture until it is just blended. Scrape the batter into the loaf pan and spread it evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove the pan to a wire rack. Cool for at least 10 minutes before removing the bread from the pan and letting it finish cooling on the rack. Store the completely cooled banana bread in an airtight container at room temperature. Yield: 1 loaf or about 12 slices. â&#x20AC;˘ Pita Pizza: Lightly toast an unopened piece of pita bread, spread the top with seasoned tomato sauce, and sprinkle with grated cheese. Return pita with toppings to toaster oven and heat it until the cheese melts, then cool. Wrap in waxed paper and pack for lunch. Popular toppings: Unseasoned black olives, artichoke hearts, roasted bell pepper, or pepperoni slices (vegetarian alternatives for the latter available in the open cooler section of your local Co-op). Try using pesto instead of tomato sauce and sneak some spinach into the pesto for added nutrients (see recipe below). â&#x20AC;˘ Pizza Quesadilla: Place a flour tortilla in a nonstick or oiled iron skillet over low heat. Spread tomato sauce over it, or try a very mild salsa, and sprinkle with grated cheese, chopped

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Bowties with Sun-Dried Tomato Pesto 1 C drained oil-packed sun-dried tomatoes (about 6 ounces) 1/2 C grated Romano cheese or Parmesan cheese 1/4 C chopped fresh basil or 1 tablespoon dried 2 T pine nuts, toasted 3 garlic cloves 3/4 C olive oil 1/4 C spinach (optional but very healthy) 3/4 # bowtie pasta or other pasta shapes Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. Cover and refrigerate. Cook pasta in large pot of boiling salted water until just tender but still firm. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add pasta and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper. Serve hot or chilled. Yield: 4 first-course servings All recipes reprinted and adapted from the following sources: http://familyfun.go.com/recipes/ and Family Fun Magazine www.allrecipes.com/features/backtoschool.asp www.epicurious.com

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the region is only beginning to suffer the consequences of aquifer depletion associated with pumping; and river flows will soon be altered substantially by the diversion and municipal consumption of San JuanChama water. There are unrelenting questions about how such puzzle pieces will affect the integrated groundwater/surface water system, and they must be answered with data, not with political rhetoric. Priority Water Rights and the Common Good Until a thorough monitoring program exists, prudence would dictate at least a temporary moratorium on new pumping permits, and an accounting of all permits previously issued under the State Engineer’s ‘dedication’ policy. Without an up-to-date picture of what has been allocated, there is no way of knowing how paper guarantees stack up against the amount of ‘wet water’ the system can actually provide. The middle valley warrants a ‘critical management area’ designation before the situation reaches crisis proportions, not after the fact.

RIVER:

GETTING REAL

other toxic and hazardous substances. Ephemeral and intermittent tributaries to the Rio Grande also affect water quality even though their contribution to river flow may be infrequent. Water quality is a very political issue. In 2005, the state legislature entertained a bill to ensure that New Mexico’s water quality standards are no more stringent than federal standards, and there are those in Congress who would rescind the authority given to tribes to set their own air and water quality standards. Once again, short-term economic gain generally receives greater emphasis than long-term system health. As with overdraft of the aquifer, however, a time may come when no more profits are possible. Extend ‘Restoration’ to the Watershed River and habitat restoration tends to focus on the main riparian corridor, leaving the mitigation of conditions in the

Though the subject of water rights has been carefully avoided in nearly every study, plan, and initiative concerning water in the state, some sort of blanket quantification of senior rights in the mid-Rio Grande basin is imperative. Identifying and honoring vested water rights is critically important here not simply because they are entitled to priority by law, but because they represent residual floodplain lands where the link between groundwater and surface water is still viable. Current proposals to facilitate water transfers from agricultural to urban uses through water markets and/or water banks assume economic development to be the ‘highest and best use’ of the resource. But what if restoring hydrologic integrity to the basin is the salient common good, not only for residents of the region, but also for the state as a whole? If part of the state’s water management mission is to guard public welfare, then the ecosystem needs to be on a par with commercial enterprise. At present, development has no competition, and senior water right holders have no options. They cannot choose to sell or lease water to a riparian restoration program, or to sustain minnows, or to benefit a stressed aquifer, or even to fund a drought reserve. They can only continue to irrigate, or succumb to increasing pressure to subdivide the land and transfer the water rights. Integrate Water Quality With Water Management The other sleeping giant in the overall equation is water quality. What is in our water has generally been of less concern to resource managers than how much water there is, even though reason would suggest there is no quantity without quality. The Rio Grande benefits from the presence of Native American communities that require water for religious practices and thus place strong emphasis on the quality of surface flows. Water quality standards adopted by a number of pueblos are more stringent than either federal or state requirements, and the region’s municipal effluent is cleaner because of those regulations. Still, no standards now in place even begin to monitor all the compounds present in surface water, nor are we screening what accrues in sediment, in irrigated crops, or in the living tissue of inhabitants of the ecosystem. Rio Grande water quality is affected by natural factors such as climate, geology, and soils; and by temperature changes, sedimentation, runoff, erosion, organic loading and reduced oxygen content, changes in acidity and alkalinity (pH), pesticides, and an array of

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hydrologic restoration work would certainly help elicit more mileage from each project and each allocation. If such orchestration can be achieved in Florida’s Kissimmee River Basin, it can be achieved in the Middle Rio Grande as well. What must also be acknowledged is that as the nation confronts unprecedented mounting debt, federal dollars for environmental repair may dwindle and perhaps cease entirely. While funds are still available, they might best be spent on the most essential tasks--returning a modicum of self-sufficiency to the river and creating local partnerships to ensure continued attention to the ecosystem--rather than creating bloated infrastructure that will leave the MRG in limbo when fiscal resources dry up.

The other sleeping giant in the overall equation is water quality.

uplands to land-based agencies. The result is that the direct relationship between upper watershed health and flow downstream has not been well communicated to legislative or funding bodies, or even to resource managers and agencies themselves. Concern for healthy river function ought not be limited to the mainstem Rio Grande. Recommendation twenty-one of the Bosque Biological Management Plan acknowledges that protecting and enhancing ecosystem integrity will ultimately require “integrated management of all the watersheds that collectively make up the Rio Grande drainage.” (2) Pursue Integrated, Active/adaptive Resource Management: Share Data and Funding The Bosque Biological Management Plan proposed a coordinated program to monitor biological quality and ecosystem integrity. Specifically, the recommendation called for standardized monitoring at designated points along the Middle Rio Grande of (1) changes in river morphology; (2) sediment transport and its influence on aquatic and riparian communities; (3) changes in ground and surface water levels, soil moisture, salinity, and relationship to river flows; (4) nutrient cycling; (5) changes in structure and composition of plant and animal communities in the river corridor; (6) cottonwood and willow recruitment and establishment; (7) changes in distribution of species highly sensitive to disturbance; (8) changes in introduced species; (9) changes in seasonal and meteorological conditions in diverse forest habitats; (10) frequency and effects of fires; (11) effects of livestock grazing; and (12) the extent and effects of recreational use. Currently, the Bosque Initiative/BIG, the Bosque Ecosystem Monitoring Program, and the ESA Collaborative Program have pieces of this role, but as yet, there is no “centralized monitoring clearinghouse.” Aside from the need for a repository for collective data, what is learned must be applied. Ongoing monitoring and research constitutes grist for modelers of the system, and modelers should be willing to constantly incorporate new information. In turn, improved modeling should suggest where further data is needed and more research must be done. This reciprocal adaptation process ought to form the basis for policy decisions and active management. Funding for restoration work in the Middle Rio Grande also needs to be approached in a more holistic way. Competition for private, state, and federal dollars is fierce, even among departments of the same agency, and agencies and their consultants tend to compartmentalize projects, impeding the exchange of information and often duplicating efforts. Triage and Fund Ecosystem Basics Thanks to fellowship among members of the Bosque Improvement Group and oversight by the Bosque Initiative, many of the restoration projects funded in the past decade were understood in an ecosystem context, and to some extent, even a watershed context. With the shift to the Endangered Species Act Collaborative as the main funding mechanism for waterrelated projects in the middle basin, the question arises whether single-species matters will dictate which programs flourish and which wane, perhaps to the detriment of the total restoration effort. A single sieving process for all proposed ecosystem and

Learn the Lessons of the Previous Decade There have been more than enough plans, initiatives, task forces, forums, consortiums, work groups and ‘ad hocs’ that focused collective attention on what to do to ensure the health of the MRG ecosystem. What we’ve found through countless studies, projects, and convocations is that the conclusions of the Bosque Biological Management Plan are difficult to refute. The authors of that plan saw a need for some sort of council to oversee riparian restoration in the basin. While no official authority was ever coined to fill this need, successful forums have evolved, and it is in the region’s best interest to retain and to integrate the foremost of these. Since endangered species demands can best be addressed within the context of whole-system restoration and the reverse is not true, some hybrid that includes the Bosque Initiative/BIG, the Upper Rio Grande Water Operations modeling effort, and the Middle Rio Grande ESA Collaborative would be a more defensible umbrella than the ESA program alone. Another thing the basin can do without is more litigation that sidetracks the financial resources of dozens of strapped agencies and all but freezes the desire to cooperate. The forest of legal paper resulting from past hostilities suggests that if our calisthenics had been directed at implementing the Bosque Biological Management Plan’s twenty-one recommendations, most of the crucial work would already be done. Undeniably, lawsuits have served as a catalyst for raising public consciousness and for forcing reluctant players to the table, but nothing remains a catalyst indefinitely. True collaboration engenders public will, and advocates for the river have been engaged in exactly that for over a decade. Since 1993, the Middle Rio Grande has come many, many miles toward a collective creed concerning ecosystem health. If the experts know how to achieve restoration goals, and there is at least a public inclination to support those efforts, what is lacking? Above all, it is legal and administrative incentive. The disregard of natural systems first came to national attention in the 1970s and is only now playing out on the state and local level. What we have yet to accept is that the ‘ecosystem’ is not some independent entity beyond ourselves, but the sum total of connections that sculpt our local existence. It is no coincidence that the linguistic root of both ‘ecosystem’ and ‘economy’ is a word that means HOME. What we consider to be our habitat has far-reaching consequences, and taking care of it is in everybody’s best interest. There is no such thing as ‘turf’ and no elite continued on page 13

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player—not the feds; not the OSE, the ISC, or the MRGCD; not the pueblos or the acequias; not the environmentalists, the developers, or the municipalities. All face the same challenge: how to reconcile climate change, unprecedented growth, prior rights, compact compliance, ESA mandates, the hidden price tag of aquifer mining, and our overriding addiction to excess.

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machines, and dishwashers. Modest water rate increases and water waste surcharges have been imposed, although the cost of water is still low compared to many other southwestern cities. Per capita usage in comparable Tucson or El Paso is in the 145 to160 gpppd range, and under severe drought restrictions in 2003, the City of Santa Fe achieved a per capita use of 118 gpppd.

Suppositions about where the water will come from Eleven percent (about four billion gallons of water for future generations need reexamining, along with each year) goes unaccounted for in the Albuquerque municipal system old concepts of highest and best use. (Albuquerque Journal, Physical repair to the river-dependant ecosystem must be accompanied by changes in policy and philosophy. Understanding Water is the limit here, and we have that any too long been sheltered from that conserved reality by a combination of fortunate water will not timing (life during a wet period), human ingenuity (we have moved simply be water through mountains!), and freed up for bureaucratic wile (water = paper). more growth. But change is inescapable, and the connections we formerly disregarded must finally be affirmed. The fact is that climate swings between extremes, river flow swings between extremes, populations swing between extremes, and humans do not command these processes. We can, however, realign our habits with July 21, 2004). Also skewing the reported figure is the shifting constraints of place instead of presuming groundwater being pumped from non-municipal wells, (e.g., those owned by entities such as Kirtland Air to discount them. Force Base, the University of New Mexico, and New (3) Build Consensus and Partnerships Mexico Utilities,) and from domestic wells that serve Through Active Outreach households hooked to the municipal sewer system. Public support for ecosystem restoration and management accrue from awareness and involvement. In Meanwhile, concern for the condition of the middle securing such patronage, public education and out- basin aquifer increases (USGS, 2003). As hydrologist reach are of vital importance. Doug McAda notes in the Albuquerque Tribune of February 3, 2003, “The aquifer surrounding the Rio Promote A Strong Water Conservation Ethic Grande is recharged almost solely by the river, rather A realistic and aggregate picture of the region’s water than getting additional water from mountain flows needs, beginning with our obligation to the physical that trickle down through the ground.” Given such system, must underpin efforts to conserve. Every use clear counsel, the Albuquerque/Bernalillo County sector must acknowledge the serious deficit in the Water Utility Authority may need to reexamine its regional water budget and find ways to trim usage inherited Water Management Strategy, the proposed with the express understanding that any conserved use of San Juan-Chama water, and municipal responwater will not simply be ‘freed up’ for more growth. sibility to the river. One concession that could be made to the ecosystem would be to tithe a percentage Redouble Urban Water Conservation Efforts of all water acquired for urban development to supIn 2004, the state legislature transferred Al- port the region’s hydrologic health. All Middle Rio buquerque’s water utility to a new joint authority con- Grande municipalities will eventually have to commit trolled by three Bernalillo County commissioners, to more intensive water conservation to prevent furthree Albuquerque city councilors, and the city’s ther aquifer drawdown. mayor. The Albuquerque-Bernalillo County Water Utility Authority now oversees Albuquerque’s former Opportunities for saving water are many. water service programs, operations and water rights. Municipalities might adopt water budgets consistent There are discrepancies between water conservation with the regional budget, require annual water standards to which city residents are subject and the audits, and establish water rates that reflect the absence of such standards in unincorporated areas scarcity of the resource--the more you use, the more overseen by the county. you pay. They could also institute an educational campaign to promote watershed awareness, and to Albuquerque’s city council adopted a Long-Range solicit creative ways to ‘reduce, recycle, retrofit and Water Conservation Strategy in 1995, with the goal recharge.’ Above all, municipalities could choose to of achieving a 30% reduction in water use to bring educate their constituents about the realities and daily per capita consumption to 175 gallons by 2004. responsibilities of living in a desert. The strategy acknowledged that conservation could “extend the city’s supply at a fraction of the cost of Expand Agricultural Water Conservation other alternatives” and that “raising the price of In the agricultural sector, efficiency is gradually water is probably the most effective method for improving throughout the Middle Rio Grande reducing usage.” Since that time, the city has suc- Conservancy District. Flow meters are being installed ceeded in reducing its water consumption from 252 on all diversion and delivery canals; dams and canals gallons per person per day (gpppd) to about 190, pri- are being fitted with automatic control gates; troumarily through public education, water audits, and blesome segments of the conveyance system are judiincentive programs for converting turf to xeriscape ciously being lined to reduce seepage and/or to faciland installing low water use toilets, washing itate flow. Future conservation efforts include an

engineering evaluation of the entire system; increasing the capacity of crossing structures at canals and drains; installing weather stations to provide up-to-date information on localized precipitation and soil moisture; and controlling non-native phreatophytes both in the bosque and along the conveyance system. Incentives for on-farm efficiency could also be pursued by the MRGCD, with water savings most likely realized on smaller parcels of land that are not currently eligible for cost sharing help from federal programs. In addition to or perhaps in conjunction with on-farm efficiency improvements, a forbearance option, whereby individual landowners could forego irrigating and lease unused water to help meet other needs, like ecosystem health, could also be a valuable conservation tool, provided that vested water rights are reasonably quantified and protected in the middle valley. Engage the Public and Solicit Community Action The possibilities for involving communities and citizens in ecosystem restoration have barely begun to be explored. What stands out above all in this long and incomplete review of the past decade is that wonderfully unforeseen combinations of agency folk, non-profit organizations, and altruistic individuals have come together to make hundreds of on-the-ground projects happen. While the official debate wore on about who should be in charge and where the effort should be focused, those who simply cared about the Middle Rio Grande ecosystem were steadfastly inventing ways to accomplish the work. Those solutions to the myriad challenges facing the Rio Grande consistently articulate that public education and outreach are essential to their efforts. A general public that is well-informed and more involved will support ecosystem restoration and management, assuring better stewardship of the Middle Rio Grande. Outreach priorities include programs for community education and involvement, promotion of a well-versed local media, and the establishment of an ongoing dialogue between researchers, resource managers, community leaders and opinion makers. The need to interface sound science and policy decisions is a high priority. New forums are not necessarily required for the development of informational tools and programs, though collaborative efforts could be undertaken to work with local media and on policy initiatives. Numerous formal and informal groups and comprehensive educational efforts already exist and have been noted in preceding sections of this series. To carry the system approach to its appropriate conclusion, public consciousness needs to inform agencies and elected officials regarding the ecologic welfare of the Middle Rio Grande. It is up to those who study, model, participate and plan to impart what they learn, and thus to hold governments accountable for making truly communityminded decisions. In the process, we may finally come to comprehend ourselves as integral parts of the whole. The Middle Rio Grande Bosque Biological Management Plan Update is available from the U.S. Fish and Wildlife Service’s Field Office in Albuquerque. To obtain a free copy, contact Cyndie Abeyta, at 761-4738. A CD containing the original Bosque Biological Management Plan is also included as part of the Update. Lisa Robert grew up in Albuquerque’s rural South Valley and has never lived far from the Rio Grande. She currently farms five acres near Tomé, sharing a couple of modest hay fields with an abundance of hawks, pheasants, and meadowlarks.

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ECOVERSITY IN ALBUQUERQUE

PERMACULTURE DESIGN COURSE For those who want their permaculture design certificate but are unable to make the customary two week commitment in Santa Fe, Ecoversity is now offering a weekend course in Albuquerque. The course to be held at the Center for Action and Contemplation, designed exclusively for the Albuquerque community, has been developed as a response to the increasing need for education in self-reliance and sustainability in the face of Peak Oil. The course is co-sponsored by the Sustain Ability Trust of Albuquerque and is the natural solution

august 2006

for those who want to obtain their Permaculture Design certificate and want to incorporate Permaculture thinking into their lives and practices. The class covers all of the materials of the two week intensive, contains the same lecture time but is spread over a longer period, meeting the first and third weekend of every month from September through December. EcoVersity is a school in Santa Fe offering handson classes in sustainability. For more information or to register call 505-424-9797 or visit www. ecoversity.org.

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Industrial Organic: Is Cheaper Better? by Brett Bakker, Chief Inspector, The New Mexico Organic Commodities Commission ou may have heard the announcement that WalMart plans to offer Certified Organic products in about 4000 of its stores. And at about a 10% premium over its non-organic foods — rather than 20-30% which is currently the organic norm.

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Cheaper organic food in reach of the consumer. Sounds like a good idea. Except that, well, maybe some of these folks would have more money to go around if they didn’t buy cheap commercial goods that fall apart and need to be replaced often. Or maybe this junk should never have been purchased in the first place (the Talking Bass, press-on toenails, anything by Mariah Carey…) Be that as it may, organic is coming to Wal-Mart and is going to change the market in a major way.

even a large industrial manufacturer. Organic processors can’t afford to simultaneously gear up to meet Wal-Mart’s demand and bring their prices down. The other scenario — which is not speculative--is that giants like Kraft, Pepsi, General Mills and Kelloggs are poised to move into the organic market. Again, the question of whether one needs organic cocoa puffs or oreos is moot (they already exist just not from the “big” guys), because they will be on that shelf, believe me. These “food” manufacturers operate by volume: the more they sell, the more they can buy and the more they can buy, the cheaper the price. This is scary in two ways. One, there just isn’t enough raw material (organic grains, vegetables, oil seeds, cane, etc) to meet the current demand from organic food processors. Maybe there could be, after a decade or two of retooling all existing factory farms into organic factory farms but the big boys aren’t used to being patient. As an organic inspector, I’ve seen small “indie” food processors unable to find all the organic raw ingredients they need each year because the big organic boys have bought up the available supply (which still isn’t enough for them by the way). So once again, the little guy with the small niche who pioneered the way will be (is getting) shoved aside as the big guys step in.

Itchy Green

There’s been speculation into how the price will be brought that low. There’s no mistaking the fact that organic food is expensive compared to non-organic. And make no further mistake: most organic foods (the basic staples at least) are not over-priced. Although organic farmers receive only a small portion of the retail dollar, they depend on the price differential to keep their operations afloat (I’ve personally seen people forced to sell the farm when their Organic Certification was lost: That differential can be just that significant).

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We’re quite used to spending only a small portion of our income for food in this country but other nations know quite well the fair price of clean, nutritious food (this is similar to fuel prices: 3 bucks a gallon would be considered a bargain for gas in many places, even well before the war and crises in the gulf and mid-east). All that aside, it’s well-known that Wal-Mart has used its purchasing clout to drive down prices from their suppliers, here and overseas. Even a change as small as a penny or two per unit can allow W-M to charge lower prices but can wreak havoc on the bottom line of

But even more threatening is the simple law of supply and demand (the way the big boys play it anyhow): “We need a bigger supply of certified organic ingredients so we demand that the standards become weaker”. The certified organic processor already has a higher number of “allowed” non-organic ingredients and “processing aids” at his disposal, thanks to the powerful food industry lobby. But until now, that lobby didn’t include PepsiCo, or Tyson. If you think the existing organic standards are threatened by organic industry insiders, wait until the “Trix Rabbit” gets into the act. He’s no mere silly rabbit any longer.

Growing Sprouts in Summer n the past, problems with growing sprouts cooled my interest in sprouts in general. Sometimes they would rot, or not germinate. After breaking a tooth on an un-sprouted mung bean, my opinion of sprouts plummeted.

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sult a book on sprouting, such as Ann Wigmore’s basic text The Sprouting Book for exact times. Rinse the soaking seeds at least every 12 hours. More rinsing will compensate somewhat for hot conditions in the environment.

But sprouting seeds is a vulnerable time in the growth process, and Nature causes sprouting to occur at a certain time, under certain conditions, so that the young plant will be developed enough to mature during the heat of the growing season.

After the soaking time, rinse the seeds, allowing the water to drain out. Knock any water off that may be blocking the holes in the lid, and let the jar rest in a quiet place on its side, tilted somewhat to allow for drainage. Rinse the seeds at least twice a day, 3-4 times in summer, taking out the hulls which come to the surface. All this TLC is so that they will all hopefully germinate and grow. Also, the rinsing and air help prevent mold. Once accustomed to the routine, it is a minimal amount of work, ideal for those just a little too lazy or strapped for time to garden.

Sprouting occurs within a fairly narrow temperature range— about 65-73 degrees (to include various sources). During summer heat, a jar of sprouts can be kept on the floor if the indoor temperature rises; in winter, on a high cabinet. Sprouts need air circulation, drainage, and rinsing to grow. They do not need light; if grown in sun, they will be tougher.

summer sprouts

The jar should be clean, and the lid should have holes big enough for good air circulation, but not too big for the seeds to fall out. Non-aluminum metal or nylon screen can be used, or cheesecloth, or holes can be made in a plastic jar lid with a very hot nail. A quart jar is good for general use. Fill the bottom of the jar with a thick layer of seeds, about 1/2” high. The seeds need to soak first—a very general rule for soaking time is: for smaller seeds such as alfalfa and radish, soak about 12 hours; for medium seeds such as mung beans or azuki beans, 24 hours; and for larger beans, 36 hours. Ideal is to con-

Most sprouts are ready in 2 1/2 to 4 days. To green them, put the jar in the sun for the last several hours, increasing the chlorophyll content. They are best harvested when the tail is about an inch long; once they start to develop leaves, they become tougher and their nutritional content changes. (The seed form contains the most protein. As the sprouts grow, they use the protein for growth and the sprout develops enzymes, vitamins, and minerals in concentrated form that will be used in creating plant matter, etc. with increased development.) Rinse well, discarding hulls, and store in a plastic bag or container in the frig. Sprouts can be used in salads, green blender drinks, sandwiches, hummus (garbanzo, whole pea), as a garnish for soups or omelettes, or as a snack. by Mary Grube

WE Art the People Folk Fest OFFCenter's annual "We Art The People" Folk Art Festival will take place August 12/11am-4pm at Robinson Park at 8th and Central downtown. Free! Live music, dance, poetry reading, 100 folk art vendors, food, giant puppet parade, etc. A wonderful event for people of all ages!!!!!! To volunteer/questions, call OFFCenter at 247-1172.


community

forum

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50,000 Solar Roofs Campaign: Solar Tax Credits The Solar Tax Credit applications and official system quality certification requirements have now gone into effect. The State of New Mexico is now accepting solar tax credit applications! The requirements and application forms can be obtained at www.cleanenergy nm.org, which is a new and easy link to the website of the State Energy Department.

The Coalition for Clean Affordable Energy (CCAE) has posted an updated version of their "How to Go Solar Guide" at www.NMCCAE.org. The new version takes into account the new tax credit materials, but also many other improvements as well, including a much better section on registering solar rights. We are finally ready to really ramp up solar deployment.

Special thanks to Brian Johnson, ECMD's Solar Engineer, for his long months of hard work on these materials, and his open, collaborative style with the many persons who provided input. As the result, the requirements are sensitive to many concerns raised by participants and avoid potential pitfalls pointed out along the way.

The 50,000 Solar Roofs Campaign was launched earlier this year by the New Mexico Public Interest Research Group, www.NMPIRG.org. Use the solar tax credits and be part of the 50,000 Solar Roofs Campaign. For information go to www.cfcae.org.

Rio Grande Community Farm’s Ninth Annual Maize Maze! The corn is getting high out in the fields at the Rio Grande Community Farm (RGCF). This is good news because late in August the corn will be carefully cut into a walk-through maze. For the past nine years, the people of Albuquerque and beyond have enjoyed getting lost in this maize maze. Among the patterns cut into the corn in years past are a dragon, a wolf, a roadrunner and even an alien, complete with UFO! This year the theme is The Lizard in the Lane. The maze will be open this year from September 2 through October 29. Daily hours are Fridays, 6PM through 8 PM, Saturdays, 10 AM through 8 PM, and Sundays, noon through 6 PM. The maze costs $8 for people over 12 and $4 for those ages 4 through 12. Parking is free. The grand opening will be on Saturday, September 9, from 10 AM through 8 PM. This year we hope to open the maze to special events, like birthday parties. As we have done in the past during the week, the maze is open, by appointment, to grade schools for field trips. Please call Marcia at 345-4580 to schedule your group.

Farmer Dan planted the corn and a group of folks who travel around the country cutting mazes as their occupation (what a job!) will create the paths that we hope you get lost in! However, there are a lot more tasks that need be done to present this fall tradition to the public. Volunteer positions are needed in the following areas:

Paul Barlow

M A S S A G E T H E R A P I S T

242-1795

Polarity Somato-Emotional Release Cranio -Sacral Swedish RPP LMT #2663

in the Old Town Area

BACK TO SCHOOL: Children’s Storytelling: Saturday, August 4th: At Peacecraft, Albuquerque’s not-for-profit Fair Trade Store, enjoy Back-to-School Storytelling, a free event, from 11-12pm. Remember its tax-exempt shopping, all day, everyday! 3215 Central Avenue NE, Albuquerque 255-5229.

• Before the maze opens, we will need prep work done in August. This includes tasks like constructing the observation bridge. • Once the maze opens, we need help taking entrance fees, doing various tasks at special events and generally helping out with the crowds that attend the maze. If you are interested in volunteering, please contact Beverly Rowe at 344-4592. The RGCF Annual Maize Maze is held at Los Poblanos Fields which is part of Albuquerque’s Open Space Division. Remember, like the Co-op, you OWN this space! Come out and get lost! by Vikki Ratliff, RGCF volunteer

Eighth Annual Peace Day Participate in Finding Solutions

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anta Fe’s Annual Peace Day is held each year in unity with the Japanese Peace Day. This day is held in commemoration of the bombing of Hiroshima. This year Peace Day will progress to important peace landmarks throughout Santa Fe. Please join us at one or all of these activities. 9:30-10:30am: Ghost Ranch of Santa Fe, Children’s Peace Statue: Meditation to bring peace to the world, Led by Shambala Meditation Center. 11am: Mayor David Coss Commemorates Peace Day at the Children’s Peace Statue. 11:15-3:00pm: Cooperative Old New Now Games for children of all ages, Hanging Cranes on the Peace Statue, Crane Folding, Tibetan Peace Tales, Children’s Prayer Flag Procession to the Cathedral. 3pm: Labyrinth walk at St. Francis Cathedral that will flow into a procession to the Hiroshima Peace Bell ceremony at the Capital Rotunda.

Body-Centered Counseling

3-5pm: Teen Poets for Peace, Capital Round House. 5pm: Hiroshima Peace Bell Ceremony. Local Church bells respond. 5:30pm: Tree of Peace Planting Ceremony, Capital Round House Western Garden. 7pm: Pax Christi presents Kathy Kelly speaking at El Museo Cultural Center. This is a call to our community to come together first to mourn the suffering caused by past and current violence all over the world, and second to celebrate our shared commitments to find solutions to so many pressing problems facing our peace loving community and planet Earth. We invite participation of all kinds.

For more information contact Shannyn Sollitt at (505)989-4482, or www.LosAlamosPeaceproject.us, e-mail peace@LosAlamosPeaceProject.us

CO-OP Birthday Bash! 3o years old!

Integrated Counseling, Therapeutic Bodywork and Movement

Penny Holland M.A., L.P.C.C, L.M.T.

Heart disease risk factors are different for women?

Enjoy great Co-op food, including the legendary Co-op Canoe Salad, a Harvest Festival Farmers Market, music and dancing to Wagogo, a community music and dance jam and children’s activities! Farmers and local crafters interested in setting up please contact Robin at 217-2027 or toll free at 877-775-2667 to reserve your free space. COME HELP US CELEBRATE 30 YEARS OF LOCAL FOOD FOR LOCAL PEOPLE!

she knows.

Women’s Health Services is now accepting new patients and most major insurance plans. Dr. Deborah Thompson has joined Women’s Health Services as a Primary Care Physician. Dr. Thompson received her M.D. from the State University of New York Health Science Center, where she participated in the renowned Rural Medical Education Program. She completed her family practice residency at Fort Collins Family Medicine Residency Program and her general preventive residency at the University of Colorado Health Science Center in Denver. Dr. Thompson is currently accepting new patients.

505-265-2256

A National Community Center of Excellence in Women’s Health

LPCC Lic. 0494, LMT Lic. 1074

901 West Alameda, Suite 25 Santa Fe, NM 87501 (505) 988-8869 www.WomensHealthSantaFe.org

SAVE THE DATE: Oct. 15, 1-5pm


La Montanita Coop Connection August, 2006